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Potato Salad a la Ebba / Salade de Pommes a l’Ebba

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Select even-sized potatoes not too large. Parboil them unpeeled;
  • • None leave in the water until cold. When cold remove the skin and peel
  • • None them with a fluted knife; scoop them out and scallop the edge all
  • • None around, leaving a space for the filling. Sprinkle them with pepper
  • • None and salt and a squeeze of a lemon. Stand them on slices of

Instructions

Step 1. pickled beets that are first placed on the lettuce leaves arranged

Step 2. in the form of a ring on a platter, and fill. Spread them with the

Step 3. mustard dressing on the top and decorate with a strip of the beets

Step 4. lengthwise and diamonds of truffles all around with a dot of beet

Step 5. in between. Little dots of the dressing can be placed on top of the

Step 6. strip of beets which make it look very attractive. Put the heart

Step 7. in the center and just before serving pour some French dressing

Step 8. over the lettuce. This salad can be served with any kind of cold or hot meat dish. Filling. Chop the scoopings of the potatoes, also a small

Step 9. green pepper and a small amount of beets. Chop it all separately

Step 10. and mix it carefully with the Mustard Dressing a la Ebba. 70 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K